Goat Milk

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Bring the milk to 86° and add the buttermilk. Stir well and let set, to ripen, for 1 hour. Add the rennet and stir briskly for 15 seconds. Cover the pot and let the milk set for 45 minutes, or until you get a clean break. Hold the milk at a temperature of 86° for the entire time.

Cut the curds into 1/2″ pieces with a stainless steel knife. This always seem to be the trickiest part of cheese making, but take your time, and don’t worry if all the curds are cut not exactly 1/2″. After you have cut the curds, do not stir them yet. Let them rest, undisturbed for 10 minutes.

Now you can stir the curds gently and cut any that you had missed. What you are doing here is making the size cottage cheese curd you like. Raise the temperature of the curds to 95° over the next 20 minutes, stirring occasionally so the curds do not stick together. Let the curds settle for 5 minutes, undisturbed.

Drain the the whey until it in level with the curds (about 1/2-3/4 of the whey). Add enough cold water to lower the temp to 85°. Stir as you add the water. Now, leave the curds in this cheese 85° water/whey for 10 minutes, stirring with your hand occasionally so that the curds don’t stick together.

Pour the curds into a colander and let drain. Carefully stir occasionally so it dose not stick together. After about 1/2 hour, you can carefully separate or break up the curds into a bowl and salt to taste. Cover and let sit in the fridge at least 2 days. The curds may be squeaky at first, but with the aging, they loose their squeak.

This is a dry cottage cheese, if you like it wet, you may add some cream to it.

Ingredients:

• 2-3 gallons raw goat milk
• 1 cup. Buttermilk
• 1/2 tablespoon  liquid rennet,  dissolved in 1/4  cup water
• 1-2 teaspoons  kosher salt

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Nutrients	Goat Milk	Cow Milk, whole 3.25%	Human Milk
Weight (edible portion)	244 g	244 g	246 g
Water	212.35 g	215.50 g	215.25 g
Calories	168 kcal	146 kcal	172 kcal
Protein	8.69 g	7.86 g	2.53 g
Total lipid (fat)	10.10 g	7.93 g	10.77 g
Fatty acids, total saturated	6.507 g	4.551 g	4.942 g
Fatty acids, monounsaturated	2.706 g	1.981 g	4.079 g
Fatty acids, polyunsaturated	0.364 g	0.476 g	1.223 g
Cholesterol	27 mg	24 mg	34 mg
Carbohydrates	10.89 g	11.03 g	16.95 g
Sugars	10.86 g	12.83 g	16.95 g
Calcium	327 mg	276 mg	79 mg
Iron	0.12 mg	0.07 mg	0.07 mg
Magnesium	34 mg	24 mg	7 mg
Phosphorus	271 mg	222 mg	34 mg
Potassium	498 mg	349 mg	125 mg
Sodium	122 mg	98 mg	42 mg
Zinc	0.73 mg	0.98 mg	0.42 mg
Copper	0.112 mg	0.027 mg	0.128 mg
Manganese	0.044 mg	0.007 mg	0.064 mg
Selenium	3.4 mcg	9.0 mcg	4.4 mcg
Vitamin C	3.2 mg	0.0 mg	12.3 mg
Thiamin	0.117 mg	0.107 mg	0.034 mg
Riboflavin	0.337 mg	0.447 mg	0.089 mg
Niacin	0.676 mg	0.261 mg	0.435 mg
Pantothenic Acid	0.756 mg	0.883 mg	0.549 mg
Vitamin B-6	0.112 mg	0.088 mg	0.027 mg
Vitamin B-12	0.17 mcg	1.07 mcg	0.12 mcg
Folate, total	2 mg	12 mcg	12 mg
Folic acid	0 mcg	0 mcg	0 mcg
Vitamin A, IU	483 IU	249 IU	522IU
Vitamin A, RAE	139 mcg RAE	68 mcg RAE	150 mcg RAE
Retinol	137 mcg	68 mcg	148 mcg
Vitamin E	0.17 mg	0.15 mg	0.20 mg
Vitamin D	29.28 IU	98.652 IU	9.84 IU
Vitamin K	0.7 mcg	0.5 mcg	0.7 mcg

*This breakdown is in per cup  (8 oz.) of milk.

Reference: USDA National Nutrient Database For Standard Reference.

Nutritional breakdown of  Goat Milk and it’s comparison to Cow Milk and Human Milk. Infant Formula is not included because there are too  many brand available in the market and they varies.

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